Nice! For a variation you might try adding some garlic. Fresh chopped or crushed is always best, but bottled crushed garlic is pretty good and is certainly more convenient.
I made some nice roasted potatoes and onions last night. I cut yellow potatoes (Yukon gold are best, but all they had at Spaceway was ordinary yellow potatoes) into chunks, maybe 1-1.5 inches on a side. I also cut two big yellow onions into similar sized chunks. Then I tossed it all with olive oil, rock salt, black pepper, and paprika. Then I put it all into a jelly roll pan and roasted at 425 for about 30-40 minutes.
The onions were sweet from being caramelized and some of them were even crispy. The potatoes pretty soft, perhaps not as crispy as I would have liked, but they were still good.
Of course you don't have to use paprika. Substituting white pepper might be interesting. And of course, as a variation, one can add garlic. :-)
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I hope you're feeling better. We miss youuu :o
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SO i make latkes. Only we had no onion. SO I used apples. And lots and lots of garlic. And I fried the whole mess in butter (real butter. Mmm)
And I'm definitly doing it again.
isn't food eperimentation fun? Friday night was chicken and spinah=ch night.
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I made some nice roasted potatoes and onions last night. I cut yellow potatoes (Yukon gold are best, but all they had at Spaceway was ordinary yellow potatoes) into chunks, maybe 1-1.5 inches on a side. I also cut two big yellow onions into similar sized chunks. Then I tossed it all with olive oil, rock salt, black pepper, and paprika. Then I put it all into a jelly roll pan and roasted at 425 for about 30-40 minutes.
The onions were sweet from being caramelized and some of them were even crispy. The potatoes pretty soft, perhaps not as crispy as I would have liked, but they were still good.
Of course you don't have to use paprika. Substituting white pepper might be interesting. And of course, as a variation, one can add garlic. :-)
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